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Rosemary Roasted Spatchcock Chicken with Grapes Recipe

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4.2 from 50 reviews

This Rosemary Roasted Spatchcock Chicken with Grapes is a flavorful and elegant dish featuring a perfectly roasted whole chicken, flattened for even cooking and infused with fresh rosemary and garlic butter. Paired with roasted grapes seasoned with balsamic vinegar and lemon pepper, this recipe offers a delightful balance of savory and sweet notes, ideal for gatherings or a special dinner.

Ingredients

Chicken and Herb Butter

  • 4 lb whole chicken
  • 2 tbsp salted butter, room temperature (1 oz)
  • 1 tbsp fresh chopped rosemary (divided)
  • 2 cloves garlic, grated
  • 1 tsp salt
  • 1/2 tsp Oh My Spice! Lemon Pepper Seasoning
  • 1/4 tsp salt
  • 1/2 tsp Oh My Spice! Lemon Pepper Seasoning
  • 1 lemon, zested

Grape Mixture

  • 1 1/2 lb grapes (on the stem, leaving as many on the stem as possible)
  • 1 tbsp olive oil (0.5 oz)
  • 2 tsp balsamic vinegar
  • 1/2 tsp fresh chopped rosemary
  • 1/2 tsp Oh My Spice! Lemon Pepper Seasoning
  • 1/4 tsp salt

Instructions

  1. Preheat Oven and Skillet: Place a cast iron skillet in the oven and preheat the oven to 500°F (260°C) to ensure the skillet is hot and ready for roasting the chicken.
  2. Prepare Herbed Butter: In a small bowl, mix the room temperature butter with 1 tbsp fresh chopped rosemary, grated garlic, 1 tsp salt, 1/2 tsp lemon pepper seasoning, and lemon zest. Set aside for use later.
  3. Spatchcock the Chicken: Place the whole chicken breast side down on a cutting board. With kitchen shears, cut along one side of the backbone starting at the thigh end, then repeat on the other side to remove the backbone completely.
  4. Flatten the Chicken: Flip the chicken breast side up and spread it open by moving the thighs and wings out to the sides. Press firmly down on the breastbone to flatten the chicken for even cooking.
  5. Apply Herbed Butter: Gently lift the skin around the thighs, creating a small hole if needed, and stuff about half of the herbed butter under the skin to flavor the meat. Rub the remaining butter evenly on the skin’s surface. Tuck wing tips under the breast to prevent burning.
  6. Roast Chicken Breast Side Down: Carefully remove the preheated cast iron skillet from the oven. Place the chicken breast side down into the hot skillet, then lower the oven temperature to 450°F (232°C). Roast for 20 minutes to start crisping the skin.
  7. Prepare Grapes: While the chicken roasts, toss the grapes with olive oil, balsamic vinegar, 1/2 tsp chopped fresh rosemary, 1/2 tsp lemon pepper seasoning, and salt, keeping as many grapes on the stem as possible.
  8. Flip Chicken and Add Grapes: Remove the skillet from the oven and carefully flip the chicken breast side up using two pairs of tongs. Arrange the seasoned grapes around the chicken in the skillet, avoiding placing grapes on top of the bird.
  9. Finish Roasting: Return the skillet to the oven and roast for an additional 15-20 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and juices run clear.
  10. Rest and Serve: Remove the chicken from the skillet onto a cutting board and let it rest for 5-10 minutes before carving. Serve warm with the roasted grapes on the side.

Notes

  • Spatchcocking helps the chicken cook evenly and reduces the roasting time.
  • Allowing the chicken to rest before carving helps retain its juices for a moist texture.
  • Using a cast iron skillet preheated in the oven ensures a beautifully crisp skin.
  • Keep as many grapes on the stem as possible to prevent them from becoming too soft during roasting.
  • Internal temperature of 165°F in the thickest thigh ensures the chicken is safe to eat.

Find it online: https://justsosavory.com/rosemary-roasted-spatchcock-chicken-with-grapes-recipe/